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Mini Salted Caramel Cheesecakes are topped with homemade salted caramel sauce and a chocolate drizzle to create one of the most delicious cheesecakes you’ll ever eat.
I like to consider myself one of the “official birthday bakers” of my family. There are a lot of people in my family, and that means a lot of birthdays. There’s nothing better than presenting someone you love with their favorite treats to celebrate another year of being family.
If you’ve been following along the last few weeks, you know that Eric, Elle and I are planning to make the move back near where I grew up. We really want Elle to be near all her grandparents, uncle, great aunties, and cousins.
Plus, if Eric and I are being honest, we’re kinda tired of making that hour and a half drive each way every single time there’s something to celebrate – like a birthday or a Browns game. I can tell you right now, it’s not fun to transport desserts in a car with two dogs, and it’s also not fun making them in a kitchen that isn’t your own.
Luckily, the prevailing birthday treat in my immediate family isn’t cake or cupcakes.. it’s cheesecake. And cheesecake can transport like a champ – especially when they’re cute mini cheesecakes like these.
Did you know that September is the most popular birthday month? Guess there’s just something about December 31st that makes people happy! September also happens to be the McCormick Spice Company’s official birthday too. Talk about gettin’ spicy.
McCormick asked if I’d like to share with you some of my favorite birthday flavor stories, and around here, that flavor is 100% cheesecake. Smooth, velvety, vanilla-infused cheesecake that’s heavy on the salted caramel sauce.
Almost every birthday, for as long as I can remember, has always been about cheesecake. When three out of the four people in your immediate family are addicted to the stuff, it’s pretty much a no-brainer that that’s where you’ll plant your birthday candles instead of a plain old yellow cake (or even the best chocolate cake).
Every year has been about topping (literally) the previous birthday’s cheesecakes. I have so many great memories of all the scrumptious cheesecakes we’ve made over the years, especially when my Nana was still alive. I’ll be sharing her famous cheesecake recipe very soon, so stay tuned.
My mom and Jared were all over this Salted Caramel Cheesecake. My mom even proclaimed it to be the best cheesecake she’s ever eaten and let me tell you, we’ve eaten a lot of cheesecake. Topped with salty caramel and a chocolate drizzle with chocolate graham crumbs for the crust, this cheesecake is the definition of birthday celebrations in my family.
I’m using McCormick’s Extra Rich Vanilla Extract for this cheesecake; it’s their newest vanilla, and stronger than what you’d usually find. It’s just the right balance between sweet caramel and
bourbon-y flavors, making it extra perfect for Salted Caramel Cheesecake.
To celebrate their birthday this month, McCormick is igniting a conversation around birthdays and asking people to share their favorite birthday flavor story – maybe it’s a memorable party, an unforgettable birthday cake, or the best gift you’ve ever received.
So tell me, what’s your favorite birthday story? Tell me in the comments below, or on Facebook and Twitter using the hashtag #FlavorStory.
Salted Caramel Cheesecake Bites
Ingredients
- 9 full chocolate graham cracker sheets crushed into crumbs
- 4 tablespoons salted butter melted
- 16 ounces cream cheese room temperature
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- ⅓ cup homemade salted caramel sauce warmed
- ⅓ cup semisweet chocolate chips melted
Instructions
- Preheat oven to 325°F. Line 12 muffin cups with paper baking liners.
- In a small bowl, combine chocolate graham cracker crumbs and butter, mix until combined.
- Press crumbs onto the bottoms of the lined muffin cups. Bake in preheated oven for 5 minutes.
- Remove pan to a wire rack to cool while you prepare the cheesecake filling.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat cream cheese for about two minutes. Add in sugar and mix for another minute. Add eggs and vanilla, beat well. Be sure to scrape down the sides of the bowl to ensure the batter is thoroughly mixed.
- Spoon batter into each cup (about 3 tablespoons), filling each 2/3 full.
- Bake 22 to 24 minutes or until centers are almost set. Cool in pan on wire rack. (Mini cheesecakes will deflate in center upon cooling.).
- Refrigerate 4 hours or overnight.
- Before serving, spoon 1 heaping teaspoonful of salted caramel sauce onto each mini cheesecake and drizzle with melted chocolate.
Notes
- Salted Caramel Cheesecake can be covered and stored within the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Disclosure: This is a sponsored post written by My Baking Addiction on behalf of McCormick® Extra Rich Pure Vanilla Extract. The views and opinions expressed on My Baking Addiction are purely my own.
Craving salted caramel? Check out these delicious recipes!
I halved the recipe and made these in mini muffin pans–so cute–and got 32 really bite-size cakes. For the salted caramel sauce, I used Cookies and Cups’ microwave recipe, which was really easy. In the smaller size, they didn’t sink in the middle. I filled the cupcake liners almost full an dbaked them at 300 in a convectin oven for 15 minutes; they puffed up and then flattened. No depression in the middle but the sauce did stay on. How did you get such a perfect drizzle, Jamie? I put my melted chocolate into a baggie and snipped the corner, but my lines were uneven. More practice necessary, I guess! They still tasted great and looked pretty good.
Oops, I meant convection oven!!
Hi There,
Making these tonight and just had a question about the cupcake size. It says mini, but I am not sure if that’s just because they’re small cheesecakes, or because you are actually using a mini cupcake pan. If they are in the mini pans, it seems like you would get more than 12 with that amount of batter. Please clarify! Thanks!!
Lauren-
These are made in a muffin tin, not a cheesecake or mini cheesecake pan. I hope this helps.
-Jamie
Hi Jamie! This looks amazing and I’m a salted caramel junkie so I’d love to try the recipe.
Not having baked a cheesecake before, but having read lots of recipes, I was wondering whether you forgot to add the bain marie part or if they really bake just like that… Could you please confirm?
Also, I’m not sure I could find Graham crackers in Switzerland, where I live, so would you have any suggestions for a substitution?
Thanks a million
Blanca
Blanca-
I skipped the bain marie for these mini cheesecakes. You could substitute a shortbread cookie or other crisp cookie for the graham crackers. I hope this helps.
-Jamie
Thanks Jamie!
I just made these and I am starting to assemble! So far the taste test (I snuck one) is amazing but how did you get he caramel sunken into the middle? Did you remove some of the cheesecake or indent? Yours look amazing!!!
Jennifer-
The cheesecake should indent a bit upon cooling, then I simply poured the caramel into the little divot. I hope this makes sense and it helpful. Thanks for stopping by!
-Jamie
These look great. I’m thinking of taking some to work. Should the caramel be served warm?
I was just thinking of heating some of the caramel (via microwave) before placing it on the the cheesecakes.
Eunice-
Hi! Thanks for stopping by. I actually topped them, refrigerated them overnight and served them with cold caramel, they were delicious!
-Jamie
I LOVE, LOVE, LOVE cheesecake!!! I love to bake too. I don’t get to do it often but around this time of the year is when the baking itch starts! I think I’m going to be making some of these and will also be taking them to my mom’s for Thanksgiving dessert this year! Thanks for sharing the recipe :)
Jeanne-
Thanks so much for stopping by.
-Jamie
That is perfection!!! Mmmmmm salted caramel!
Thanks so much, Kiran!
Hi Jamie, thank you for sharing your recipe! Your end products look so amazing but mine was nowhere near :( I baked it for 20 mins only because the top has cracked open, some were a little charred, the texture was smooth and creamy like yours. Kinda wrinkled and it doesn’t deflate after cooling. Pls help me out here, thank you!
Elynn-
I’m sorry for your trouble with the recipe. It could be your oven temperature. Oven thermometers are available at most hardware stores if you would like to test your oven temperature. I hope this helps!
-Jamie
Cheesecake is one of my favorite things to make for family functions for exactly that reason! The salted caramel topping makes it extra delicious. Plus I love the cupcakes v. the whole cake!
Joanne-
Thanks so much for stopping by!
-Jamie
Being close to family is awesome, so excited for you! Also, I want these adorable cheesecakes every year for my birthday!
Thanks so much for stopping by, Tessa!
-Jamie